Skinny Strawberry Pretzel Dessert

This Skinny Strawberry Pretzel Dessert is guaranteed to please with the perfect combination of flavors! A little sweet, a little salty, and don’t forget that dreamy whipped cream cheese layer that knocks it out of the park! It’s also so easy and presents beautifully!

This post is sponsored by Vital Proteins. All opinions expressed, as always, are my own.

Have you guys heard of Strawberry Pretzel Salad? It’s SO good, but in my opinion, it’s more of a cake or pie. In any case, I lightened it up because who wants to be eating a heavy dessert in the summertime? It may be a little healthier, but believe me, you guys are going to be head-over-heels in love with this Skinny Strawberry Pretzel Dessert!

SKINNY STRAWBERRY PRETZEL DESSERT

I’ve always been big on strawberries. We even pick our own sometimes at a local strawberry farm in town! While strawberries are available all year you have to get them when they are season if you want the plump, juicy, sweet ones. I’ve made quite a few strawberry recipes over the years, but this strawberry dessert is definitely one of my favorites!

HOW TO MAKE SKINNY STRAWBERRY PRETZEL DESSERT

First, some tips to help you make this easy recipe:

You can use a food processor or a blender to crush up the pretzels, but honestly it’s just as easy to dump them into a gallon zipper plastic bag and crush them with a rolling pin.

While you might be thinking about just chopping up the strawberries, a quick whirl in the food processor or blender breaks the strawberries up and gives you just the right amount of juice and all that amazing strawberry flavor.

Let this dessert chill in the refrigerator for at least two hours to allow everything to set up. If you have time, plan ahead and make it the day before to give it a chance to set up overnight.

Garnishing the top with blueberries is completely optional. You also might want to add an extra dollop of Tru Whip or Cool Whip to individual slices.

This strawberry pretzel dessert should be good in the refrigerator for up to four days. Though, I highly doubt that you’ll be able to keep it around that long!

Now, let’s get cookin’:

I like to start by making the strawberry layer. Be sure to combine strawberries, stevia (or other sweetener), water and Vital Proteins Beef Gelatin and then start boiling. If you add the gelatin after boiling, it won’t mix in well. After several minutes and once the strawberries are nice and soft, mash them with a fork or better yet, use a potato masher.

To make the strawberry layer turn to a Jello consistency, gelatin is needed. You guys know how much I love adding Vital Proteins Beef Gelatin into recipes and it worked perfectly in this one! Vital Proteins brand gelatin contains only one unflavored ingredient – collagen protein. Vital Proteins collagen protein is a pasture-raised, grass-fed bovine hide gelatin powder. It offers comprehensive benefits for health, fitness, and beauty. Collagen protein is often used to promote digestive health. The gelatin can be mixed into both hot and cold liquids, but will gel if blended in cold or extremely hot. It is gluten free, Non-GMO, sugar free, paleo friendly and Whole30® Approved. Uses:

For adding to food, gelatin can be utilized in a variety of your favorite foods such as fruit gelatin, custards, soups, stews, smoothies and ice cream.

Once your strawberries have been mashed up, I put that mixture into the fridge and get to making my crust. The crust is a combination of pretzels, almond flour and applesauce. If you don’t have almond flour, you can just grind up almonds in your food processor along with the pretzels. Once you’ve stirred everything together it will be very easy to press the crust into an 8×8 baking dish. Bake the crust for 8 minutes and once it has cooled a bit, you can pop it in the fridge. It will need to be completely cooled before adding the next layers, so this will just speed things along.

The next step is to whip up the filling. You’ll be combining cottage cheese, Greek yogurt, Stevia and vanilla in a blender until everything is nice and smooth. Then transfer to a large mixing bowl and fold in the Tru Whip (or Cool Whip). Finally, once the crust and strawberry mixture have cooled, you can layer your delicious dessert. Let all of that yumminess set in the fridge for at least two hours and then enjoy!

Hope you guys love this dessert as much as I do. If you make it be sure to snap a picture and tag it on Instagram using #kimscravings and @kimscravings IN the photo itself! (That guarantees I’ll see your picture! 😊) Also, leave a comment below!

Print

5 from 7 votes

Nutrition Facts

Skinny Strawberry Pretzel Dessert

Amount Per Serving (1 piece)

Calories 180Calories from Fat 78

% Daily Value*

Total Fat 8.7g13%

Saturated Fat 3.6g18%

Polyunsaturated Fat 1.2g

Monounsaturated Fat 3g

Cholesterol 1.5mg1%

Sodium 132.9mg6%

Potassium 117.2mg3%

Total Carbohydrates 21.5g7%

Dietary Fiber 1.9g8%

Sugars 8.2g

Protein 5.5g11%

Vitamin A0.6%

Vitamin C36.3%

Calcium4.5%

Iron4.6%

* Percent Daily Values are based on a 2000 calorie diet.

Servings:12servings

Skinny Strawberry Pretzel Dessert

Prep Time:

15mins

Cook Time:

15mins

Total Time:

30mins

A summer dessert that's guaranteed to please with the perfect combination of flavors! A little sweet, a little salty, and don't forget that dreamy whipped cream cheese layer that knocks it out of the park!

To make the jello layer: In a small saucepan; combine strawberries, water, gelatin and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Mash strawberries with a whisk or potato masher while cooking, and turn off heat once strawberries are mashed and gelatin is dissolved. Let gelatin layer cool to room temperature, and stir in 1 1/2 cup chopped strawberries. Refrigerate while preparing the rest of the dish.

To make the crust: Combine the ingredients for the crust in a food processor, and pulse until pretzels are roughly chopped (or place in a ziplock bag and crush with rolling pin) and then stir ingredients together. Press into an 8×8 inch pan. Bake at 400 degrees F. for 8 minutes. Cool to room temp.

To make the cream cheese layer: Blend everything (except whipped topping) for the cream cheese layer in a blender until smooth, then fold in the whipped topping.

Put the layers together: Pour cream cheese layer over cooled crust, spreading evenly with a spatula. (Note: Crust needs to be completley cooled to room temperature before adding cream cheese layer, if not store cream cheese layer in fridge until it is). Pour gelatin layer over cream cheese layer and refrigerate for at least 2 hours.

Once gelatin layer is set, cut dessert into 12 squares and serve! Store leftovers in fridge {if you should be so lucky to have any!}